On the Menu tonight:

Blackboard Specials
Dinner Menu

For Take Out call 817 489-5300

ONLINE ORDERS HERE

(all orders and pick ups handled at Paris 7th)

— MENU —

SNACKS FOR “L’APÉRITIF”

Artichoke Tapenade  5.50

artichoke, green olives, capers, garlic and olive oil, with toasted baguette

Beef Tenderloin Meatballs  12.50

chef made, served with tomato and truffle coulis (8 meatballs)

Saucisson and Olives 5.50

French salami, Cerignola olives

SOUPS, SALADS, APPETIZERS

Onion Soup / Pint 15.50

Soup of the Day / Pint 12.50

butternut squash potage

Cape Cod Bay Scallops 13.50

on risotto

Escargots Bourguignonne 10.50

garlic butter, puffed pastry shell

Cheese Board 14.50

4 interesting cheeses with fruits and nuts

Terrine de Campagne 7.50

a nice slice of today’s country pâté

Salade de Betteraves 7.50

red and golden beets, gorgonzola, apple and candied pecans

Salade de Saison 10.50

mixed spring lettuce, orange section, shallots, pistachios, dried cherries

brioche croûtons, choice of Roquefort dressing or Xéres Vinaigrette

French Baguette & Butter 4.00

MAIN COURSES

ROASTED DUCK 27.50

Saint-Emilion’s wood roasted duck, sauce cassis – half a bird

LE GRAND CASSOULET 45.50

Enough for two big appetites, the famous dish from southwest France with duck leg confit, Parisian salami, braised pork belly, Toulouse sausages in slowly cooked Tarbais beans in duck and tomato stock.

BOEUF BOURGUIGNON FOR TWO 49.50

braised in red wine with bacon, mushrooms, carrots, pearl onion

PRIME BEEF TENDERLOIN 29.50

sauce au poivre

POISSON du JOUR 19.50

striped bass

LAMB CHOPS FOR TWO 44.50

6 chops, grilled, olives, dried plums

MOROCCAN CHICKEN 29.50

whole roasted chicken with spices, tagine style

COQ AU VIN 20.50

chicken thighs braised in red wine with bacon, mushrooms, carrots, pearl onion

BLACK ANGUS RIBEYE, 16oz 39.50n

nicely trimmed, sauce Bordelaise

 DESSERTS

Mousse au Chocolat  14.50 / 1Pint

Tarte Tatin 10.50 / 2 portions of “upside down” pear tarte

Gâteau au Chocolat (2) 10.50 (layered chocolate cake)

Crèmes Caramel (2) 10.50

Crème Brulée (1) 6.50

baked custard with burnt sugar crust

Brandy Ice 10.50

ice cream, brandy, crème de cacao. One big cup, enough to share.

 

We are available for caterings and private events.

Bon Appétit!